Chocolate Terrine

For the chocolate terrine, soak the gelatin in cold water. Place the milk and dark chocolate in a bowl with the oil. Melt in a bain-marie.

Whip half of the cream until stiff, warm the other half. Squeeze the gelatine well and dissolve in the warmed cream. Stir into the melted chocolate. Now stir in the egg yolks, whipped cream, vanilla sugar and yolks. Line a tureen with cling film and pour in the chocolate mixture. Refrigerate for at least 4 hours – preferably overnight.

Arrange the chocolate terrine garnished with halved strawberries and lemon balm leaves.

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